Vegetable biryani recipe - Deliciously Yorkshire

Ingredients

• ½ teaspoon garam masala
• ¾ teaspoon salt
• 10 dried Indian bay leaves
• 70g unsalted butter
• 200g whole masoor dhal (whole red lentils)
• 1 teaspoon sunflower oil
• sunflower oil, for frying
• 2 medium red-skinned (or other waxy) potatoes, cut into 2cm cubes
• 2 medium carrots, cut into 2cm cubes
• 1 small red pepper, deseeded and cut into 3cm cubes
• 1 small green pepper, deseeded and cut into 3cm cubes
• 1 small yellow pepper, deseeded and cut into 3cm cubes
• 2 medium onions, cut into 1cm strips
• 4–6 fresh green chillies, seeds left in
• 2–4 cloves of garlic
• 5cm root ginger, peeled and roughly chopped
• pinch of salt
• 200g basmati rice
• 100ml sunflower oil
• ¾ teaspoon salt